Lee-Ann’s Tomato Brie Pasta

4 large garden fresh ripe tomatoes
1 lb Brie Cheese
1 cup washed and dried basil leaves
3 cloves garlic
1 cup olive oil
2 ½ tsp salt
½ tsp fresh ground pepper
1 ½ lbs linguine
Freshly grated Parmesan cheese

·         Cut tomatoes into ½ inch cubes.  Remove rind from cheese and cut into small pieces. Cut basil into strips.  Peel and mince garlic.
·         Combine all these ingredients in large bowl.  Cover with wrap and let sit for 2 or more hours.  Lift the wrap frequently to inhale the aroma and stir.
·         Cook pasta till chewy.  Cool slightly with ice cubes. 
·         Toss pasta and cheese mixture together.